Food & Recipes

This Recipe Just Won The 49th Pillsbury Bake-Off

Yum! You'll want to try this recipe ASAP.

Looking for a new appetizer to wow guests at your next party? Look no further than the winning recipe from Pillsbury’s latest Bake-Off challenge — an Irish twist on a classic cheese board.

The recipe comes from Melissa Jollands of Michigan, who just won the grand prize at the 49th Pillsbury’s Bake-Off. Inspired by the cheese and meat boards she had on a 25th anniversary trip to Dublin with her husband, Jollands created what is sure to be a new favorite for anyone who loves a good cheese board, the Dublin Cheeseboard-Stuffed Appetizer Bread.

With French bread, two kinds of cheese, salami, almonds, apricots and more, one bite of the appetizer is basically like an entire cheeseboard all at once.

Pillsbury

Although it sounds pretty darned fancy, it only has six steps and takes just 25 minutes of prep time. Check out the full recipe below:

Dublin Cheeseboard-Stuffed Appetizer Bread

Ingredients:

  • 1 can of 11-ounce Pillsbury refrigerated French bread
    4 oz Irish white cheddar cheese, cut into thin slices
    4 oz sliced hard salami, cut into 1/2-inch pieces
    4 oz honey goat cheese, crumbled
    2 tablespoons sliced almonds
    1/4 teaspoon coarse sea salt
    1 cup arugula
    1 cup fig preserves
    1 6-ounce package of dried apricots, halved

Directions:

1. Heat oven to 350°F. Line a rimmed baking pan with cooking parchment paper or lightly spray with cooking spray.

2. Place dough on work surface. Cut in half crosswise to make two 6-inch loaves. Make a lengthwise cut down the center of each loaf to within a half inch of the bottom. Carefully pull apart dough and press to make two 7-by-5-inch rectangles.

3. Top each rectangle with cheddar cheese, salami and goat cheese, to within a half inch of edges. Bring the long sides together over the filling; pinch and roll the top edge down to seal the seam. Pinch and turn ends under loaves to seal. Place loaves in pan. Lightly brush loaves with water. Sprinkle with almonds and sea salt; press lightly to adhere.

4. Bake 26 to 30 minutes or until golden brown. Cool 15 minutes.

5. Meanwhile, on serving board or large platter, arrange arugula. Spoon preserves into small bowl; place on board. Cut filled loaves into 1-inch slices; arrange over arugula. Place apricots around bread slices on board.

Pillsbury posted a short video tutorial of the recipe on their YouTube channel, and it does look quick and delicious:

Pillsbury has been holding these bake-offs since 1949, and not only have they given us some pretty impressive recipes over those decades, but if you happen to win the contest, you’ll get some pretty sweet prizes, too. Aside from bragging rights, Jollands also received $50,000, new GE appliances and will be featured in an upcoming issue of Food Network magazine.

Sadly, we all can’t be winners, but Pillsbury is giving us a prize anyway: all the winning recipes from the last 70 years are online, starting with the very first winner, 1949’s No-Knead Water-Rising Twists, and including this year’s winners in the weekend breakfast, weeknight dinner and desserts categories: Cherry-Cream Cheese Crumb Cake BombsPoblano Shrimp Flatbread and Reese’ Piece O’ Bliss Fudge.

Will you be trying the pub-style Dublin Cheeseboard-Stuffed Appetizer Bread for your next party?